Roasted Masala Arbi is made by roasting fried Arbi in a spice mix making it crispy and flavorful snack as well as a side dish. The root vegetables mostly are the most neglected and most nutritious of all, so the opportunity to cook these root vegetables should not be lost.
Try cooking some other root vegetables recipes like Kamal Kakdi ki Subzi (Lotus Stem Veg) and Undhiyu which can add variety to the platter.
For last few days due to a back end glitch I was unable to log into the admin panel of the blog. So no post, no work on blog. Thankfully, the front end i.e. the blog for you awesome readers was working very well. Small mercies.
Today I bring Colocasia for you which surprisingly is loved by my son along with spinach paneer bhurji and karela (bitter gourd) among the regular favourites of cakes, pastas and pizzas. He amazes me with his likes and dislikes of food. The other day I wanted to feed him cream and sugar sandwich which we as kids have grown up on but he didn’t take more than a tasting bite and on the other hand he visits veggie market and buy karela himself so that I can cook for him. Kids, I say! Apart from kiddo, V also loves to take this in his office dabba a.k.a. lunchbox.
This colocasia recipes uses a bit of frying before roasting them with spices. You can skip frying and do roast them directly or air-fry them to get the desired crispness.
The taste is very nice with amazing crispiness and spices. If you do not fry them, then you miss out on the crispiness factor. I say for once do fry them.
- 250 gram colocasia arbi
- ¾ tsp carom seeds ajwain
- 1 tsp red chili powder
- 2 tsp coriander powder
- ¼ tsp fennel seed powder
- a pinch asafoetida
- to taste salt
- 1-2 tsp vegetable oil
- vegetable oil for frying
- Very thoroughly wash arbi. Pressure cook it till the steam starts building (about 2-3 minutes) or till it is slightly tender and easy to peel off the skin. Turn off the flame and allow the steam to let off. Drain arbi and peel the skin. If the size of arbi is big, then you can slice vertically in 2-3 long pieces.
- Heat oil for frying in a wok. Once the oil is ready, deep-fry the sliced arbis till golden in color. Remove on a paper towel.
- In another vessel, heat 1-2 teaspoon of oil. Add asafoetida, ajwain, red chilli powder, coriander powder and fennel seed powder. Now add fried arbi slices. Sprinkle salt to taste. Mix gently coating the vegetable evenly with spice mix. Serve hot as a side dish.
- If you over pressure cook arbi, it will become too soft & mushy and will not hold shape while cooking. It will also lend a sticky feeling to the vegetable. So do take care while pressure cooking the arbi.
- To cut calories, you can skip deep frying the arbi. But for crispiness, it is must to fry them. Alternatively you can air-fry them or even bake them, though I have not done so myself.
The other day on Instagram I came across the monthly contest on The Urban Spice which to my delight is Wonderchef Cookware Set. I have been planning to change my almost decade old pots and pans and this has come as a perfect opportunity. I would like to cook Roasted Colocasia and much more for office lunchbox in Wonderchef Cookware Set. Sending this as ‘The entry for The Urban Spice Sweet September Giveaway.’ Keeping my fingers crossed. :)